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Restaurant-Style Hashbrown Casserole

Rated as 4.57 out of 5 Stars
194

"This is a great way to dress up hashbrowns! Substitute Colby cheese for a change from the usual Cheddar."
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Ingredients

45 m servings 550
Original recipe yields 5 servings (4 to 6 servings)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray one 9x13 inch pan with non-stick cooking spray.
  2. In a large bowl, combine the potatoes, butter, salt, pepper, onions, soup and cheese. Gently mix and pour into prepared pan or dish.
  3. Bake in the preheated oven until browned, about 35 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 550 calories; 48 38.4 16.7 101 1334 Full nutrition

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Reviews

Read all reviews 659
  1. 842 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I worked at Cracker Barrel all the way through college, and during my time there made massive amounts of hashbrown casserole. I will only say that this recipe is VERY close to the recipe we use...

Most helpful critical review

So I have made this a few times and to be honest, I think that the recipe on the side of the hashbrowns I buy is better. I won't be making it again, its not bad at all but its just not the best.

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I worked at Cracker Barrel all the way through college, and during my time there made massive amounts of hashbrown casserole. I will only say that this recipe is VERY close to the recipe we use...

I made this today and with some changes and it was excellent. I thawed the hash browns in a bowl in the microwave for about three minutes ( as mine were frozen when I wanted this and they seem t...

I have been making this for yrs. and reviewed it in the past. I have lightened it up for lifestyle changes that we have made in our family. I now use fat free cream of chicken soup and omit the ...

Excellent recipe !! very good flavor - I did change 2 things - I used 2 cans of cream of chicken & mushroom soup because that is what I had on hand and I also added extra shredded cheese. This w...

This is very good! I like it better than Cracker Barrel's version because their's is usually too greasy from sitting all day in a greasy pan. The only thing I did differently was cut the onion d...

This is an excellent recipe, a perfect sidedish for baked chicken! The changes I made are : I added 8 oz of sour cream and took the butter down to 2 tbsps because of the grease. Everyone should ...

As is, this recipe is very greasy and too salty. I cut the butter in half and left out the salt. Added a little sour cream and green onions over the top, then sprinkled with crushed cornflakes t...

I served this at my Mother's Day brunch and everyone loved it!

This is very similar to an old family favorite, except that we add a crunchy topping. Before baking, crush 4 cups of corn flakes (cereal) and mix it with 3/4 stick of melted butter. Spread thi...